Paneer Fried Rice (Indo Chinese Style)
The Paneer Fried Rice recipe is an, easy and delicious Indian Chinese-style fried rice dish made with paneer (Indian cottage cheese), veggies, cooked basmati rice, and some sauces.
Servings 3
Calories 613kcal
Ingredients
To Cook Basmati Rice
- 1 cup basmati rice
- 1 ¼ cups water (depends on the rice)
For Marinating Paneer
- 1 cup paneer (cut into 1-inch cubes)
- ½ teaspoon red chili powder
- salt to taste
- ½ teaspoon ginger garlic paste
- 1 teaspoon oil
For Fried Rice
- 2 tablespoon oil
- 3 cloves garlic minced
- 1 teaspoon ginger minced
- ½ cup white onion springs chopped
- 1-2 green chili finely chopped
- 1 ½ cups mixed vegetables (carrot, green beans, bell peppers) finely diced
- 1 tablespoon soy sauce
- 1 teaspoon white vinegar
- salt to taste
- black pepper to taste
- ¼ cup green onions
Garnish
- 2 tablespoons green onions
Instructions
Prep:
- Cook the basmati rice and let it cool completely. Learn how to cook Basmati rice in Instant Pot. You can keep the cooked rice in the refrigerator to get extra-firm rice if you prefer. You can also use leftover rice for this recipe.
- Also, chop the vegetables and keep them ready.
Marinate & Fry Paneer
- Cut the paneer into 1-inch cubes. Add some red chili powder, salt, ginger-garlic paste and oil. Mix everything well. Marinate for 15 minutes.Note: Spicing up the paneer enhances the taste, however you can skip and just fry the plain paneer in oil and add it to the fried rice.
- Heat 2 tablespoons of oil in a pan. Once the oil is hot, add marinated paneer cubes. Saute for 4-5 minutes until paneer turns golden brown on all sides. Remove them from the pan and keep aside. You can also roast the paneer in the Air Fryer.
Stir Fry:
- Heat 2 tablespoons of oil in a skillet or wok over medium-high heat. Add minced garlic and saute for a few seconds.
- Then add ginger, green chili, and saute for another few seconds.
- Next, add white spring onions and saute on high for about a minute till the onions are slightly soft.
- Add the chopped vegetables and stir fry for 2 to 3 minutes on high heat till they are tender and crisp. Do not overcook the veggies.
- Add the cooked basmati rice, light soy sauce, white vinegar, salt, and ground black pepper. Gently toss the rice and stir-fry for 2 minutes or until heated through.
- Finally, add sauteed paneer, and garnish with spring onion greens. Toss everything well.
- Serve Indian Style paneer fried rice hot with a side of Gobi Manchurian.
Notes
-
- Pre-cooked Rice: Use cold pre-cooked (or a day older) rice, It holds up the shape and is perfect for homemade fried rice.
- Marinate the Paneer: Make sure to marinate paneer cubes with red chili powder, ginger garlic paste, and some oil for 15-20 minutes before frying in oil. This helps to enhance the flavor of the paneer.
- Stir-fry on High heat: Always stir-fry the vegetables on high heat to get crispy veggies.
- Gluten-free: Try to use low-sodium soy sauce, and if you are looking for gluten-free, use Tamari or also Coconut Aminos to replace the regular soy sauce, and it’s the best!
Variations
-
- Rice: You can use either basmati or jasmine rice, in this recipe. The rice-to-water ratio will vary for each rice type. For example, for basmati (1 rice:1 ¼ water), and jasmine rice (1 rice:1 ¼ water).
- Other Vegetables: You can also add green peas, broccoli, edamame, and mushrooms.
- Spicy: You can add some schezwan sauce to make schezwan paneer fried rice.
- Protein: You can also use either crumbled paneer (Indian cottage cheese), scrambled or air fried crispy tofu, or eggs.
Nutrition
Calories: 613kcal | Carbohydrates: 67g | Protein: 19g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 50mg | Sodium: 463mg | Potassium: 332mg | Fiber: 5g | Sugar: 1g | Vitamin A: 4843IU | Vitamin C: 15mg | Calcium: 420mg | Iron: 2mg